Almond Flour and Greek Yogurt Dough for Low-Carb Biscuits

Sneak Preview: Make this almond flour and Greek yogurt dough for low-carb biscuits that are a satisfying replacement for traditional biscuits. Add cheddar cheese for maximum flavor.

Cheddar Cheese Drop Biscuits with Yogurt and Almond Flour--Low Carb piled on a dish.Pin

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These drop biscuits probably aren’t what you grew up eating (especially if you mainly ate canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.

These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour.

Four Reasons Why You Should Save This Recipe

  1. Almond flour is the leading player, but Cheddar cheese puts these on my A-list.
  2. Greek yogurt keeps them tender and flaky. Since I make my own Greek yogurt, I try adding it to recipes whenever possible. These 5-Ingredient Greek Yogurt Waffles are my latest use for Greek yogurt. They won’t disappoint.
  3. No rolling out is needed. Drop with a spoon or an ice cream dipper.
  4. They taste delicious when eaten with sausage patties. Cheese + sausage = breakfast delight.

Happy Bakers Speak Up

This is the best recipe I have come across for gluten free, low carb biscuits. I love the cheddar cheese flavor; it smells so good when I toast them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip. Thank you for sharing.ALLISON M.


How To Portion Drop Biscuits

Raw almond flour and Greek yogurt bread in the form of biscuits.Pin

Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.

Keto yogurt biscuits on a cooling rack with a spatula lifting one of themPin

FAQ for Greek Yogurt Biscuits

How do these gluten-free biscuits taste?

The crust is brown and crunchy, while the inside is tender. You can taste the natural sweetness found in almonds. Eat with jelly or split and toast in a skillet.

Can I freeze Greek Yogurt biscuits?

Yes. Biscuits freeze well. Wrap them in plastic wrap, then place them into a plastic bag. Use within one month for the best taste.

Will these biscuits fit into my diet plan?

These low-carb biscuits are also grain-free, gluten-free, high-protein, sugar-free, and HIGHLY-FLAVORED!


Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Greek Yogurt Biscuits on a spatulaPin
Yield: 16 biscuits

Greek Yogurt Biscuit Recipe with Cheddar

Cheesy biscuits made with yogurt and almond flour–low-carb and grain-free.

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(5 stars if you loved it)

4 from 35 votes
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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients
 

  • 3 cups (709 g) almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons (42 g) chilled butter cut into small pieces
  • cup (66 g) unflavored Greek yogurt very thick and cold
  • 2 (100 g) large eggs beaten
  • ¾ cup (85 g) shredded Cheddar cheese

Instructions

  • Preheat oven to 350˚F (180˚C).
  • Stir 3 cups (709 g) almond flour, 1 tablespoon baking powder, 1/2 teaspoon (½ teaspoon) baking soda, and 1/2 teaspoon (½ teaspoon) salt together in a medium bowl.
  • Add 3 tablespoons (42 g) chilled butter and cut into the almond flour mixture until it resembles coarse oatmeal.
  • Combine 2 (100 g) large eggs and 1/3 cup (66 g) unflavored Greek yogurt in a separate bowl before adding them to the dry mixture. Add 3/4 cup (85 g) shredded Cheddar cheese stir until all flour is lightly moistened. If the dough seems dry, add slightly more yogurt.
  • Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don’t flatten.
  • Bake for 15-20 minutes until golden brown.
  • Biscuits are somewhat fragile when warm, so give them time to cool.
  • These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.

Nutrition

Serving: 1biscuit | Calories: 171kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 248mg | Potassium: 14mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Calcium: 136mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating




18 Comments

  1. Suzanne Burg says:

    I got so caught up in the unorthodox biscuit ingredients (yogurt, almond flour, eggs for Pete’s sake in biscuits) that i forgot to add the butter!!! I realized my mistake as the last biscuit went on the baking tray. No take backs at that point so I baked them anyway. The tray of baked, cooked biscuits was on the kitchen counter when my three youngest Grands walked in for an impromptu visit. By the time they left the biscuits – all 14 of them – were gone. They loved them even with no butter. I’ll try this recipe again WITH butter to see what the recipe is REALLY like! Still, it was a success.

    1. Hi, Suzanne,

      Your story made me smile. I always say that even bad bread tastes good when it’s warm. I guess that also applies to biscuits without butter.

      Hope you had a good Mother’s Day.

  2. What temperature do you bake these at?

    1. Hi Solly,

      As seen in step #1, 350ˆF.

  3. 5 stars
    This is a fast recipe to make. I cut it in half as it’s an empty nest home. It accompanied a ham, yam, and black eyed pea soup very well. Due to lactose intolerance, I used almond yogurt. Perhaps, due to the plant-based yogurt, the biscuits did not rise more than a chewy cookie. I would only cook 15 minutes, rather than 20 to prevent excessive browning. This recipe was a success and will be made again.

    1. The ham, yam, and blackeyed pea soup sounds wonderful. Glad it worked out for you. Thanks much for the 5-star rating.

  4. 5 stars
    I made these this morning. They are a little crumbley but very tasty.

    1. Hi Dina,
      Thank you for the 5-star rating.

      One thing you might try is shredding the butter. I find biscuits made with almond flour tend to be crumbly because there is no gluten to hold it all together. The cheese helps.

  5. Allison Martin says:

    This is the best recipe I have come across for gluten free, low carb biscuits. I live the cheddar cheese flavor; it smells so good when I repeat them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip.
    Thank you for sharing.

    1. Hi Allison,
      Your variations sound delicious. I agree with you about the toaster. Thanks for sharing.

  6. Jenny Young says:

    This looks so yummy! Do you know what the carb count is?

    1. Hi Jenny,
      Based on 16 biscuits per recipe, there are 3.4 grams of carbs per biscuit. I added a recipe analysis to the post in case you have other nutritional questions.

  7. Mai Bouchard says:

    Wow very nice pic of the three sisters ! You all have very shiny smiles , look
    Happy ! Definitely try this recipe , thanks Paula

    1. Thank-you Mai. Our times together make us smile.

  8. Paula, I am definitely trying these. I love cheese biscuits, and biscuits in general, but gave them up long ago. Thanks for this recipe!

    1. Hi Becky,
      Hope you like them. They are definitely easy.